Here’s a classic Hungarian Stuffed Peppers (Töltött Paprika) recipe 🇭🇺
🍳 Instructions
1. Prepare the Peppers
Cut the tops off the peppers and remove seeds.
Blanch in boiling water for 2–3 minutes if desired, then drain.
2. Make the Filling
In a bowl, mix ground pork, rice, chopped onion, egg, salt, pepper, and paprika.
Combine well until uniform.
3. Stuff the Peppers
Fill each pepper with the pork and rice mixture, leaving a little space at the top for expansion.
Place the tops back on if you like.
4. Prepare the Sauce
In a large pot, sauté onion in a little oil until translucent.
Add tomato sauce, water or broth, sugar, salt, and pepper.
Bring to a gentle simmer.
5. Cook the Stuffed Peppers
Place stuffed peppers upright in the tomato sauce.
Cover and simmer on low heat for 45–60 minutes, until peppers and filling are tender.
If using, stir in sour cream just before serving for a creamier sauce.
🥄 To Serve
Serve hot with crusty bread, mashed potatoes, or over noodles.
Spoon extra tomato sauce over the peppers for maximum flavor.
💡 Tips
Use a mix of pork and beef for a richer filling.
For extra flavor, add 1 teaspoon smoked paprika or a dash of marjoram to the filling.
Leftovers taste even better the next day after the flavors meld.
I can also give you a quick one-pot Hungarian Stuffed Peppers version that’s ready in under 40 minutes if you want a faster meal. Do you want me to share that?
